EASY TAHINI RECIPE – BETTER THAN STORE-BOUGHT
Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian, and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled sesame seeds for tahini. Tahini can be kept in the refrigerator for a month.
Provided by Adam and Joanne Gallagher
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield Makes approximately 1/2 Cup
Number Of Ingredients 3
Steps:
- Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
- Transfer toasted seeds to a baking sheet or large plate and cool completely.
- Add sesame seeds to the bowl of a food processor then process until a crumbly paste, about 1 minute.
- Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
- Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
- Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.
Nutrition Facts : ServingSize 1 tablespoon, Calories 136, ProteinContent 3 g, CarbohydrateContent 5 g, FiberContent 3 g, SugarContent 0 g, FatContent 12 g, SaturatedFatContent 2 g, CholesterolContent 0 mg
SESAME-TAHINI COOKIES RECIPE RECIPE | EPICURIOUS
Think of these honey-sweetened treats as grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.
Provided by EPICURIOUS.COM
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Place racks in upper and lower thirds of oven and preheat to 350°F. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
- Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool).
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2007-12-31 · Steps to Make It Place 2 tablespoons sesame seeds in a blender or food processor and grind until smooth. Add 1/2 teaspoon sesame oil and 1/4 teaspoon salt. Process until combined. With the motor running, add 1/4 cup tepid water in a very slow, steady stream and blend until smooth. Store tightly ...
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From thespruceeats.com
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Tahini is used in many other recipes, and it’s a particularly popular ingredient in Middle Eastern cuisine, where it is used to make the roasted eggplant dip baba ghanoush, and the sesame and honey based fudge-like dessert, halva. Sesame paste is also used in other global cuisines such as in sauces for Vietnamese noodle dishes or mixed with aromatic spices in Indian curries. In the aisles of ...
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2020-04-26 · In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated. Using a spring-loaded cookie scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds.
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